Eggnog is quite the notorious holiday indulgence. So good, so rich, too rich almost. Like you can't get enough of it until suddenly, you have. But this vegan recipe is surprisingly close in the taste of eggnog, except better, given another nutty layer through to vegan milks and coconu
Serves around 6-8
2 cups almond/hazelnut milk (or 1 cup almond and 1 cup hazelnut
1/4 cup coconut cream
2 tablespoons maple sirop
2 tablespoons honey
4 eggs, separated
nutmeg (2 teaspoons)
cinnamon stick (2 teaspoons if powder)
vanilla (a few drops/half 1/4 pod)
Whip egg whites, set aside.
Cream egg yellows with maple sirop and honey.
Heat milks in saucepan and add nutmeg and cinnamon, gently simmer. Strain out cinnamon stick if using.
Temper by pouring just a little of the milk into the creamed yolks, mixing and slowly adding milk.
Add coconut cream and blend.
Mix in whipped egg whites.
Serve with a grated nutmeg and cinnamon. Can be stored overnight in refrigerator, mind that it will separate and only needs a quick whisk before serving to fluff back up again.